Guilt-free indulgence

On chilly winter days, there’s nothing better than a nice mug of hot chocolate! It’s warm, comforting and oh-so delicious.

Here’s a great hot chocolate recipe from Arborescence and Bromont’s Musée du chocolat. Try it after a day of winter sports or the next time you feel like nestling into your sofa for the afternoon.

Hot Chocolate Recipe


1 cup milk (2%, 3.25% or soy). If using soy milk, use less chocolate.

60 grams of chocolate pastilles (white, milk or dark).

Adjust chocolate to taste.

If desired, add hazelnut syrup or include a little gianduja (or create a 50/50 gianduja-chocolate blend for a more pronounced flavour).

You can also add a splash of Irish cream, amaretto or Amarula liqueur.


Heat milk in a saucepan.

Melt the chocolate pastilles in a double-boiler or in a microwave on medium heat (15 to 20 seconds at a time). Watch the chocolate carefully to ensure it does not burn.

Use a frother or whisk to create milk foam. Add the melted chocolate to the milk and whisk together.

For children, add marshmallows, whipped cream or a dollop of foamed milk and a sprinkle of cocoa powder.





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